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Meet the Team: Jesse

written by

Bethany Fisher

posted on

January 1, 2025

Hello 2025! Wow…can’t believe another year has gone by. We’re excited to launch into 2025 and keep doing what we’re doing plus get some new things going here at the farm!

For the beginning of the year, we wanted to get a new series going on our blog, reintroducing you to the team at Whiffletree so you can meet all the great people involved in putting food onto your table.

First off in the series is none other than our very own farmer, Jesse Straight!

Here are the questions we asked Jesse...

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Where did you grow up?

I grew up in Warrenton!  Born at Fauquier Hospital!  Started out in Warrenton Lakes, and then moved to New Baltimore when I was 5, and grew up playing in the woods and romping on our neighbor's farm (sledding, squirrel hunting, fort building, camping with friends). I have 3 older brothers and 2 younger sisters. 

What did you do before you came to farming/Whiffletree?

Liz and I got married the summer after I graduated from UVA.  We stayed and worked in Charlottesville.  I got a job working for Habitat for Humanity.  I did that for a couple years, then I left to work as a carpenter working for a friend-- the 2 of us building quirky spec houses in Charlottesville. 

What inspired you to become a farmer?

Reading Wendell Berry and Joel Salatin.  Visiting farmers, dabbling in some farm enterprises myself.  Loving working outside and being a part of life actually growing forth!  Not many people actually get to work with life growing in front of you!  And learning about how bad conventional food is.  Here was an area where I could do some good. 

What are some things you didn’t expect to learn that farming has taught you?

Running a farm business has really challenged me.  It takes a lot of virtue to be a good boss and colleague.  I want to be a really good boss and worker myself.  And I have weaknesses and shortcomings.  So the challenge of doing the thing I need to do now (not procrastinating the scary thing), and being a good boss challenges me to be a better person. 

How has farming benefited you?

I have loved the work with the animals, plants, and soil, and with Liz and my kids, and with great employees and interns.  It is a privilege to do this work with these great people. 

What do you hope to accomplish through farming?

I hope to raise food that is incredibly tasty, and healthy for our customers, land, animals, and community.  Additionally, in this work I aim to provide for my family.  And like I said above, I hope this work challenges me and helps me to become a better person.

How has your role at Whiffletree evolved in your time here?

In the beginning, I did almost everything!  But of course, we only had a small number of animals and customers.  I did all the chores, all the marketing, all the communication, all the order packing, all the driving, etc.  And it was intense, but also so exciting to be getting going!  My favorite things to do now are: the chores (I love to be outside making animals happy on lush fresh pasture!), talking with and helping customers, strategizing on how to make our processes better, and writing newsletters and making videos to explain what we do and how we do it and why it is so good! 

Most memorable Whiffletree experience?

I have a lot to choose from!  On the rough side, Super Storm Sandy and the crazy storm we got in June of 2022 were very chaotic and tough--infrastructure damaged, animals everywhere, freezers down--all the stressful stuff!  On the upside, I have a ton to pick from, but probably finding my wedding ring in the compost pile after being lost for 10 years!

What’s your favorite animal on the farm? And why?

I love the cattle.  They are such incredible animals.  Magical really.  They take grass and water and turn into these beautiful huge animals.  Their 4 chambered stomach is the most amazing and underrated thing ever!  I love to move them to fresh pasture, and hear and see them chomping down the grass! 

Favorite hobby?  Or favorite things you like to do when not working?  

I love cozying up and reading with my kids!  We have read some awesome books!  I love going for walks around the farm with Liz, the kids, and buddies.  I love making trails on the farm.  Me with a chainsaw and my kids or buddies, making trails is my favorite day.  I love playing pickleball and pingpong.  I love watching soccer.  I love bonfires.  I love getting friends together for all the above, and for the hot tub/cold plunge experience.  I love playing with my little kids--chasing them around and getting them riled up. 

Favorite food?

Thanksgiving dinner, steak caesar salad, fried chicken. 

Favorite dish you like to make with a Whiffletree item?

Steak and grilled chicken!

~~~~~

And that’s Jesse Straight…say hi to him if you see him around the farm!

More from the blog

The Best BBQ Drumsticks

The Best BBQ Drumsticks

Nothing says summer more than a good BBQ (I know, it’s not summer yet, but one can dream!).  But honestly, these drumsticks are good any time of year - the BBQ flavors are compounded when mixed with the smoky essence of a grill, or when it’s cold the spices warm you up and fire up your tastebuds. And served with some roasted potatoes slathered with butter? They are smashing! This recipe is inspired by a recipe that Jesse and Liz Straight and their family love. These drumsticks are served with a tangy white BBQ sauce with a bit of spice…a perfect compliment to the spice rub on the drumsticks! (Or serve ‘em up with whatever your favorite BBQ sauce is!) Drumsticks: 2 Tbsp. coconut sugar 1 ½ Tbsp. salt 1 Tbsp. garlic powder 1 Tbsp. smoked paprika 2 tsp. black pepper 1 ½ tsp. onion powder 1 ½ tsp. chili powder 1 tsp. cinnamon (optional, but adds a nice twist!) ½ tsp. cayenne (optional) 2 Tbsp. water 1 Tbsp. olive oil 2 ½ lbs. chicken drumsticks (or use turkey drumsticks!) White BBQ Sauce: 1 c. mayonnaise ¼ c. apple cider vinegar 2 Tbsp. Dijon mustard 1 Tbsp. honey 1 tsp. prepared horseradish 1 ½ tsp. hot sauce ½ tsp. cayenne (optional, depends on how much spice you like!) Directions: 1. Heat your oven to 375. 2. While the oven is heating, mix together the dry ingredients for the drumsticks. Add in the water, stir, and let sit for a couple minutes to allow the water to soften the spices. Then add in the oil and let sit for another couple minutes to allow the water and oil to draw out the flavor compounds of the spices. 3. Place a wire rack on your baking sheet. Pat the drumsticks dry with a paper towel, then rub them with the spice rub. Lay them on the wire rack with the fat end facing the edge of the pan. (You can always skip the wire rack if you’re in a hurry and want to get supper on the table as fast as possible, or want to minimize clean up after. A wire rack will just create air flow to give you the crispiest skin possible!) 4. Bake in the oven (or on the grill) for 1 hour. 5. While the drumsticks are cooking, mix up all the ingredients for the sauce. Add as much hot sauce or cayenne ‘til it’s as spicy as you want. 6. Serve the drumsticks with the sauce on the side. Some lemon wedges add a nice bright note to the dish as well! I think this is my all-time favorite drumstick recipe. They’re quick, easy, and delicious. I highly recommend adding these into your meal rotation! If you’re looking for more ideas on how to make drumsticks, here’s a few more ideas from Liz Straight: A one-pan meal with drumsticks, brussel sprouts, and diced sweet potatoes tossed in melted lard or bacon fat and sprinkled with salt and pepper. Crumbled bacon on top is a bonus! Nestle everything in a pan and bake at 375 for 60 minutes.Drumsticks, melted lard or tallow, diced potatoes, a few minced garlic cloves, diced tomatoes (canned or fresh), lemon zest to taste, dried or chopped fresh herbs of choice, and olives. Cook the same way as above!Mix equal parts of melted butter and Dijon mustard, mix in dried or chopped fresh herbs of choice (dried basil or tarragon, or fresh thyme recommended!) and paint onto the drumsticks. Cook at 375 for an hour! And the ideas are endless. Have fun in the kitchen experimenting and finding your family’s favorite! Cheers! Bethany

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Tasty Curried Drumstick Recipe

Tasty Curried Drumstick Recipe

Finger food (noun): food that can be taken on a picnic, enjoyed outside or made for a tailgate party, and must be messy, finger-lickin’ good. (From the Whiffletree Farm Dictionary, unabridged.) I don’t know about you, but the beautiful weather this last week has had me thinking about SPRING! While I love soups and roasts and warming comfort food during the wintertime, I’m always ready to ditch the spoons and forks and make finger food again. We have a couple drumstick recipes to share with you this month. The first is curried drumsticks with a zingy yogurt sauce. Bake in the oven, or, if you’re like me, it’s time to break out the grill! Reasons why drumsticks are so great… They are the most economical cut of chicken you can get and can easily be substituted for any recipe calling for thigh meat for half the price!The moist, dark meat is some of the best! Dark meat is richer in vitamins, minerals, and fat than white meat is. Also the skin is amazing for you, full of different minerals than the meat contains. AND dark meat is forgiving - it’s almost impossible to overcook!There are so many variations of seasonings you can do with them, so your loved ones won’t get tired of eating the same thing over and over. Points for being versatile!For those who don’t like to get their fingers dirty, it’s easy to cut the meat off, but for those who don’t mind getting their fingers a little sticky, it’s great fun and saves on some dishes! So without further ado, here is the recipe! Curry-Roasted Chicken Drumsticks with Herbed Yogurt Sauce Chicken: 4 tsp. curry powder 1 Tbsp. kosher salt 1 ¼ tsp. ground cardamom 1 ¼ tsp. packed coconut sugar ¾ tsp. ground ginger ¾ tsp. ground nutmeg ¾ tsp. smoked paprika 2 Tbsp. plus 1 tsp. water 2 Tbsp. plus 1 tsp. extra-virgin olive oil 2 ½ lbs. chicken drumsticks (could also do turkey drumsticks!) Herbed Yogurt Sauce: 1 c. plain Greek yogurt ½ c. fresh cilantro leaves, minced 3 Tbsp. lime juice (2 limes) 2 Tbsp. water, plus extra as needed ½ tsp. grated fresh ginger ½ tsp. honey 1. Adjust oven rack to the upper middle and preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and place a wire rack on the sheet. 2. While the oven is preheating, whisk all the spices and coconut sugar together with the water. Let sit for a few minutes until it has thickened into a paste. Then whisk in the oil (see note below). 3. Pat the chicken drumsticks dry with a paper towel. Roll each drumstick in the curry spice slurry until evenly coated on all sides. Arrange the drumsticks, skin side up, on the prepared rack with the thicken end closer to the edge of the baking sheet (the edges of the baking sheet get the hottest, so this helps them cook more evenly, and the wire rack ensures plenty of air circulation and crispier skin). Spoon any of the excess spice mixture on top, or use a brush to brush on. 4. Roast the drumsticks for 45-50 minutes or until they reach 180 degrees, rotating the sheet halfway through for even cooking. Once they reach 180, turn on the broiler and let the drumsticks sit under it for a few minutes to crisp up the skin. Remove from oven and let sit for 10 minutes before serving. 5. While the drumsticks are roasting, prep the sauce. Simply add all the ingredients together, and add as much water as you want to thin it out to your desired consistency. 6. Serve the drumsticks with the sauce on the side. (For the best enjoyment, no forks or knives allowed.) For an idea of what to serve these drumsticks with, they pair amazingly with a cucumber salad! Note: The flavor compounds of spices are largely fat soluble. Some, however, are water soluble, so adding water and oil ensures every possible nuance of flavor is drawn out! I absolutely love this recipe. It is a perfect combo of warming spices and bright, fresh flavors from the yogurt sauce. It makes a perfect spring dish! Up next on the blog is one other favorite drumstick recipe of ours, so stay tuned! Cheers! Bethany

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Easy Oven-Baked Brisket

Easy Oven-Baked Brisket

For many, St. Patrick’s Day means corned brisket. But for us pasture-raised farmers and eaters who believe food is medicine, corned brisket means some not so healthy things (like nitrates). But not to worry! You can enjoy this classic without compromising health, and still get a brisket that is tasty and moist and delectable. I brined my brisket in this recipe. The extra moisture will affect the ability to get a good bark on your brisket, but hey, our goal is taste and health, so I’m not too worried about getting a perfect bark (although I want to try dry brining a brisket next time to see how that works!). Another option of curing your brisket without nitrates is by using whey, so if you’re curious about a more traditional way of curing your brisket look that up! Because I was short on time and in a busy season of life, I chose to do a salt brine. The key to getting a moist brisket is by cooking it at a low temp. It has to cook low and slowly enough to give time for all the connective tissues to break down and render. If you cook it at too high of a temp, it will cook too fast and those connective tissues will remain intact, leaving you with a tough brisket. This recipe is easy and doesn’t require much effort - it just takes time to cook it appropriately! So here’s how to make a brisket that will make your mouth water and have the family running to the table! Brine: 1 gallon water ½ cup kosher salt ½ cup coconut sugar 1 Tbsp. mustard seeds 1 Tbsp. whole peppercorn Bring water to a boil and add in salt and sugar to dissolve. Add in the rest of the ingredients and let the brine cool. Place your brisket in a pot or brining bag and pour the cooled brine over it. Let brine in the fridge overnight, or for about 12 hours. Brisket Rub: 2 Tbsp. salt 2 Tbsp. pepper 1 Tbsp. smoked paprika 1 Tbsp. onion powder 1 Tbsp. garlic powder Instructions: 1. Take your brined brisket and pat dry with paper towels, and let sit out to dry for a half hour. 2. Preheat your oven to 250. 3. While the oven is preheating and the brisket is drying, mix together all the ingredients for the rub. After the brisket has dried, spread a little oil on the outside of the brisket. Not too much, just enough to give the rub something to bind to. Then sprinkle the rub all over, making sure to rub it over the entire brisket. 4. Take a baking sheet (large enough to keep your brisket from dripping into your oven) and place a wire rack on it. This will lift the brisket off the rack to create more airflow, which will help achieve the ‘bark’ on your brisket. Place your brisket on the rack, and then put in the oven on the middle shelf. 5. Let it cook for about three hours, then remove from the oven and wrap in foil or butchers paper. Return to oven, and let it cook until it reaches 200 degrees, about another 4-5 hours (see note at the end about the ‘stall’ that can happen while cooking). Also, an oven thermometer that you can keep inserted without opening the door is handy, as constantly opening the oven to check the temp lengthens the time it will take to cook). 6.Take it out of the oven and let it rest for an hour. This step is very important! As the brisket cooks, all the moisture is pushed out toward the edges of the meat, so if you cut into it right away you’ll spill all the moisture out. If you let it sit, the moisture will redistribute throughout the meat, resulting in a delectably moist brisket. *It’s safe to let it sit on the counter for about an hour, but if you have more time than that before serving, you can wrap the brisket in foil (if you didn’t wrap it after the stall), wrap in a couple towels for insulation, and place in a small cooler until you’re ready to serve. 7. Enjoy! *A note about the ‘stall’ when cooking a brisket: You may find your brisket stalls while cooking. This is caused by moisture evaporating off the surface of the brisket, causing a cooling effect. Lots of factors contribute to this, including how cloudy it is or how humid it is outside. That’s why we wrapped the brisket in this recipe, to help you get past that stall a little more quickly then if you just let it go. Some people prefer to not wrap it so they get a better ‘bark’ on their brisket, but if you’re like me and didn’t have time to sit around waiting for the brisket to get past the stall (it can take hours!), wrapping is the way to go. So for a recap on how this went for me… The brisket turned out moist and tender, which was my goal. It had a decent bark on it, although next time I want to try a dry brine and see how that goes as I try to perfect my brisket skills (and break out the grill too? Anyone here like grilling as much as me?). What didn’t quite work out for me was that it was too salty, so I adjusted the salt amounts in this recipe to account for that. And my brisket went through a major stall which meant I served dinner way later than I expected (or anyone wanted), so I would start it earlier and then plan on keeping it warm until dinnertime. And the last thing I want to add is to encourage you to get creative with your seasonings! The dry rub can be a concoction of whatever your favorite spices or herbs are, so have fun with it! Cheers!

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Whiffletree Farm

8717 Springs Road
Warrenton VA 20186
(540) 935-0600

info@whiffletreefarmva.com

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